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Rating: 5/5 (3 votes cast)

Meal Type:
Total Time:
Cook Method: Oven
Cuisine: Californian
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 190
% Daily Value**
Total Fat 1g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 300mg
Total Carbohydrate 40g
Dietary Fiber 2g
Sugars 2g
Protein 6g
Vitamin A  9%Vitamin C  10%
Calcium  2%Iron  14%
Potassium  5%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Italian Focaccia-Onion Bread

Date Added: January 08, 2014


1 Teaspoon Salt or shrimp paste
1 Teaspoon Sugar (2T)
3 Cups Unbleached Flour sifted
3 Tablespoons Tomato Paste (6 ounce)
6 Green Onions chopped
1 Clove Of Garlic crushed
1 Yellow Onion peeled and chopped
2 Packages Dry Yeast dissolved in one cup lukewarm water
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1. Place the water and yeast in a mixing bowl.

2. Add half the flour, 1/4 cup olive oil, the sugar, and salt, and mix with an electric mixer until smooth.

3. Add the remaining flour, and blend in by hand.

4. Place the dough on floured board, and knead for 5 minutes.

5. Place the dough on a Formica counter-top or on plastic wrap, and cover with a large metal bowl.

6. Allow to rise about 1 hour, or until doubled in bulk.

7. When it is doubled, punch the dough down, and knead it for 1 or 2 minutes.

8. Roll the dough out to fit a greased 9- by 13-inch shallow pan, and place the dough in the pan.

9. Let the dough rise until not quite doubled in bulk, and then punch holes all over it, using a fork.

10. Brush the top of the dough with some olive oil and then the tomato paste.

11. Mix together the yellow onion, green onions, and garlic; use to sprinkle top of dough.

12. Sprinkle with the pepper. Preheat the oven and bake at 375 F for about 25 minutes, or until lightly browned.

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Dietary Notes:
This recipe is low-fat with 0.63g per serving, low-saturated fat with 0.13g per serving and low-cholesterol with 0mg per serving

This recipe is a good source of Vitamin C with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Yeast, Gluten, Tomato, Spring Onion, Garlic, Natural Sweeteners, Onion allergies.
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